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Beijing Bound…

It’s official. We leave for Beijing in just over a month! The first three weeks of our trip will be working with the US Paralympics (the elite event for athletes with physical disabilities, which follows the Olympics), followed by 10 days in Japan (… a true vacation? We’ll see!)

Yesterday’s NYT book review featured Shark’s Fin and Sichuan Pepper: a Sweet-Sour Memoir of Eating in China, by BBC Reporter Fuchsia Dunlop. In general, I do love food and I love experimenting with new tastes and flavors. But admittedly, I am not looking forward to the food in China. I’ve definitely added this book to my pre-China-trip list in hopes of changing my bad attitude and embracing my inner omnivore!

I admit — I’m a picky eater. I don’t know why I don’t like onions, but until I came to Beijing, I’d pick them out like I was performing microsurgery. Beijing helped me learn to be flexible — and to just eat the darn onions. A couple friends traveling with me were vegetarians before they came, and they’ve learned to be much more flexible as well. When it comes to dining out in Beijing, there are a couple things to keep in mind…

Thank you Zach and Fuchsia. I – and my tummy – are working on our sense of culinary adventure!

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2 thoughts on “Beijing Bound…”

You are going to love China – but I do have to say when I was there I did indeed bite into a crunchy part of a dumpling……and have eaten dumplings stateside with much apprehension since! It was awesome! Smiles and J/K (kind of)!